Variety Cuts
Flank Steak
Flank steak is a lean, yet flavorful cut of beef that hails from the flank primal, offering a long, flat, and thin shape with a rich, beefy taste that steak lovers crave.
Though it’s leaner and has less marbling than other steaks, giving it a firmer texture, flank steak rewards those who know how to cook it right. With the perfect seasoning or marinade, it becomes incredibly tender and bursting with bold flavor. Its versatility makes it ideal for a variety of dishes—from sizzling fajitas to steak salads, this cut is a favorite for cooks who love to experiment with marinades and bold seasonings.
Brisket
Brisket, a flavorful cut from the chest or breast area, is known for its rich, beefy taste and hearty texture. Due to its toughness, brisket requires slow, low-temperature cooking to break down the collagen and connective tissue, transforming it into a tender, juicy masterpiece. That’s why it’s often slow-roasted, smoked, or braised—methods that allow hours of cooking time to work their magic.
A true favorite in barbecue culture, brisket is often slow-cooked over wood or charcoal, infusing it with smoky depth. It’s also the star of classic dishes like corned beef or pot roast, where its ability to absorb marinades and seasonings takes center stage. With its bold flavor and tender, melt-in-your-mouth texture, brisket is perfect for feeding a crowd or creating an unforgettable meal."
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Stew Meat
Stew meat is a hearty, flavorful cut of beef, typically cubed or chunked into perfect pieces for simmering in stews, soups, and braised dishes. Sourced from tougher cuts like chuck, round, or brisket, stew meat is packed with rich flavor that only gets better with time.
Ideal for slow-cooked recipes, stew meat shines in dishes like classic beef stew or spicy chili, where long, slow cooking allows the flavors to deepen and the meat to become incredibly tender. Budget-friendly yet full of potential, it’s the perfect choice for creating comforting, flavorful meals that feed a crowd.
Short Ribs
Short ribs are a deliciously rich cut of beef, taken from the rib primal, known for their deep, beefy flavor and tender, melt-in-your-mouth texture. Typically around 3 to 6 inches long, these flavorful ribs are marbled with fat, which infuses the meat with incredible juiciness and richness when cooked low and slow.
Perfect for slow-cooking, short ribs are a favorite for creating savory sauces, stews, and braises. The combination of bone and meat brings out a depth of flavor that’s hard to beat, making them a go-to choice for hearty, comforting dishes that are packed with flavor.
Soup Bones
Sculpting the perfect broth starts with soup bones—beef cuts that are packed with both meat and bone, ideal for crafting rich, flavorful stocks and broths. Sourced from the shank, neck, marrow bones, or chuck and rib sections, these bones contain a blend of residual meat, connective tissue, and marrow, all of which infuse the liquid with deep, savory flavor as they simmer over time.
Soup bones are the secret to creating hearty, comforting bases for soups, stews, and sauces. Whether you're making homemade beef broth for a classic French onion soup or crafting a savory beef vegetable stew, these budget-friendly bones offer the perfect foundation for building rich, complex flavors that elevate any dish.